CN102511569B - Production method for extracting allicin oil from garlic - Google Patents
Production method for extracting allicin oil from garlic Download PDFInfo
- Publication number
- CN102511569B CN102511569B CN2011103844501A CN201110384450A CN102511569B CN 102511569 B CN102511569 B CN 102511569B CN 2011103844501 A CN2011103844501 A CN 2011103844501A CN 201110384450 A CN201110384450 A CN 201110384450A CN 102511569 B CN102511569 B CN 102511569B
- Authority
- CN
- China
- Prior art keywords
- garlic
- oil
- water
- allicin
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Abstract
The invention relates to a production method for extracting allicin oil from garlic. The method comprises the following steps that: peeled and cleaned garlic is firstly selected; the cleaned garlic is meshed and baked (deodorized); crushing is carried out; high-pressure water and oil mixed phase digestion is carried out; digested materials are extruded so that materials and liquid are basically separated; digestion liquid is subjected to still standing so that the water oil layer realizes the delamination; the oil layer is allicin-containing finished products; and the digested garlic slag, water and water-soluble substances are added with various kinds of natural spice and are then processed and prepared into composite seasonings of flavor sauce in any flavors. The production method has the advantages that the process is simple, the extraction time is short, the cost is low, no organic solvents remain, byproducts of garlic slag and the like can be integrally utilized, and the new breakthrough of the extraction technology of the allicin oil is realized by the product.
Description
Technical field
The present invention relates to a kind of production method of extracting allicin oil from garlic, belong to the separation and Extraction field.
Background technology
The existing extracting method of extracting allicin oil, mainly contain following several: method one: steam distillation, its principle is that steam is passed into water insoluble or is insoluble in water but has (garlic oil has certain volatility) in certain volatile organic substance, this organic matter is distilled with steam at the temperature lower than 100 ℃, then through further separating and obtain than pure material.The general technology flow process of this law is: garlic peeling → clean → add water smash to pieces → enzymolysis → steam distillation → water-oil separating → garlic oil, but because of fermentation and vapo(u)rizing temperature relatively high, the activity decline of allinnase, allicin has loss, makes oil yield lower.And the garlic oil of gained has one ripe flavor, pure and fresh not.Method two: solvent extraction, garlic oil is slightly soluble in water, is soluble in the organic solvents such as ethanol, benzene, ether, utilizes this character can be with organic solvent by the garlic oil lixiviate out.The garlic oil that the garlic oil that this method obtains and steam distillation obtain is significantly difference not, is easy to Refining, equipment is simple, cost is low.If shortcoming is solvent removes thoroughly, have peculiar smell (solvent flavor) to affect product quality in garlic oil.Method three: supercritical extraction, it is to utilize CO under supercriticality
2density and the dielectric constant of fluid are larger, by changing pressure, controlling temperature, extraction time and CO
2the means such as flow are adjusted supercritical CO
2the solvability of fluid, extract its contained effective ingredient selectively to research object.Due to supercritical CO
2stable chemical nature, non-corrosiveness, safety non-toxic, critical-temperature are low, can provide a low temperature, anaerobic inert environments, avoid the product oxidation and see light reaction, no solvent residue, be specially adapted to the extraction of fat-soluble, higher boiling, heat-sensitive substance.Method four: ultrasonic, Microwave-assisted Extraction is followed the example of.Above method weak point: have dissolvent residual: or equipment investment is too large; Or production cost is high, complex process; Or raw material availability is low, oil yield is low; Or large to ambient influnence, etc.
Summary of the invention
The object of the invention is to: provide a kind of by the lixiviate of water under high pressure oil mixed phase; Material after the squeezing lixiviate, separate thing liquid substantially; Standing leaching liquor, allow its water oil reservoir layering; Oil reservoir is for containing the allicin finished product; Extract like this method of allicin oil from garlic.
Technical scheme of the present invention is: select and remove the peel, clean garlic; (deodorizing) smashed, dried to garlic after cleaning to pieces; Pulverize; The lixiviate of water under high pressure oil mixed phase, leaching liquor is water by weight ratio: the ratio preparation that edible refined rapeseed oil is 1: 1～5, garlic and leaching liquor ratio by weight ratio are 1: 2～5, under the extracting differential pressure action formed at the high pressure rotor pump work, lixiviate is 5～12 hours; Material with after squeezer squeezing lixiviate, separate thing liquid; Standing leaching liquor, allow its water, oil reservoir layering; Oil reservoir, through detecting, is modulated into the allicin oil of proportion 1.094～1.098g/l, index of refraction (20 ℃) 1.5501～1.5502, obtains the allicin oil finished product.Garlic is dried and adopts the electric hot-air tunnel drier, and temperature, at 60～80 ℃, is dried rear mechanical crushing to 60～80 orders; The vacuum that the high pressure rotor pump work produces is one 0.02～0.08Mpa, and blowdown presssure is 0.1～0.6Mpa.Material with after squeezer squeezing lixiviate, separate thing liquid; In garlic slag and water and water-soluble substances after extracted, add natural flavor processing and be deployed into the purpose compound flavour enhancer flavouring-soy-sauce.
Technological principle of the present invention is: take water and edible vegetable oil mixed phase liquid is extract, according to the water insoluble characteristic that is dissolved in grease of allicin, in the situation that do not add other organic solvents, the physics extracting condition that the pressure differential that the higher vacuum produced continuously while utilizing the high pressure rotor pump work and blowdown presssure form provides, material to pot for solvent extraction towel is repeatedly broken, disperse, depolymerization, mix, meticulous homogeneous, emulsification, and do not stop to stir by the agitating device in pot for solvent extraction, allicin solubility and dissolution velocity in water oil mixed phase liquid have been accelerated, the disposable extraction of allicin is separated.The accessory substances such as the water after extracted and garlic slag, can add the composite seasoning sauce that various local flavors are processed in different spice allotments.
The invention has the advantages that: adopt water under high pressure oil mixed phase extraction to extract the allicin oil technology in conjunction with mechanical expression, to overcome the existing shortcoming of extracting the garlic oil technology, there is the advantages such as the byproducts such as technique is simple, extraction time is short, cost is low, organic solvent-free is residual, garlic slag can fully utilize.
The accompanying drawing explanation
Fig. 1: the process chart that extracts allicin oil from garlic:
Fig. 2: water under high pressure oil mixed phase extraction extracts allicin oil device schematic diagram;
Fig. 3: high pressure birotor pump fundamental diagram.
The specific embodiment
The present invention is achieved in that 1, garlic selects peeling and clean: select without insect pest, without the garlic gone mouldy as processing raw material, remove Cortex Bulbus Allii, water rinses garlic, removes the impurity such as silt.2, smash, dry (deodorizing) to pieces: use the electric hot-air tunnel drier, the garlic after cleaning is dried at 60～80 ℃ of temperature to time 12-15 hour.3, pulverize: mechanical crushing to 60～80 orders.4, lixiviate: the material crushed is dropped into to band and stir in rotating vane (36r/min) pot for solvent extraction, water by weight ratio: the ratio that edible refined rapeseed oil is 1: 1～5 adds leaching liquor, garlic and leaching liquor weight proportion ratio are 1: 1～5, under the extracting differential pressure action that the higher vacuum produced continuously under changing high pressure rotor pump (as model 100BV6-80) condition of work (sucking-0.02～0.08Mpa) and blowdown presssure (0.1～0.6Mpa) form, lixiviate is 5～12 hours.5, Separation of Solid and Liquid: the material after lixiviate is squeezed with squeezer, thing liquid is separated substantially; Residue is applied in the middle of the processing of follow-up flavouring-soy-sauce.6, stratification: the leaching liquor after separation in standing tank standing 1～4 hour makes water oil content layer.7, detect and adjust: oil reservoir, through detecting, is modulated into the allicin oil finished product of proportion 1.094～1.098g/l, index of refraction (20 ℃) 1.5501～1.5502.8, accessory substance processing and utilization: the garlic slag after extracted and water and water-soluble substances, add the purpose compound flavour enhancer flavouring-soy-sauce that natural flavor processing is deployed into various local flavors.
Below provide embodiments of the invention.
Embodiment 1: the fresh garlic gone mouldy without insect pest, nothing in beachhead town, Longhui County, selected Hunan Province, remove Cortex Bulbus Allii, and water rinses garlic, removes the impurity such as silt; Dry garlic after cleaning is smashed, uses to pieces the electric hot-air tunnel drier, dry 12 hours at 60 ℃ of temperature; Mechanical crushing to 80 order; The material crushed is dropped into to band to be stirred in rotating vane (36r/min) pot for solvent extraction, leaching liquor is water by weight ratio: the ratio that edible refined rapeseed oil is 1: 5 adds, garlic and leaching liquor ratio by weight ratio are 1: 2, under the extracting differential pressure action that continuous generation higher vacuum (sucking one 0.02～0.08Mpa) and blowdown presssure (0.1～0.6Mpa) form under the changing high pressure rotor pump condition of work, lixiviate is 8 hours; Material with after squeezer squeezing lixiviate, separate thing liquid substantially; Residue is applied in the middle of the processing of follow-up flavouring-soy-sauce; The leaching liquor after separating in standing tank standing 2 hours, make water oil content layer; Oil reservoir, through detecting, is modulated into the allicin oil finished product of proportion 1.094～1.098g/l, index of refraction (20 ℃) 1.5501～1.5502.Garlic slag after extracted and water and water-soluble substances are deployed into to the purpose compound flavour enhancer flavouring-soy-sauce of various local flavors through adding natural flavor (as ginger, capsicum, anise, fermented bean drink, cassia bark etc.) processing.
Embodiment 2: step is with 1, data difference: dry at 80 ℃ of temperature; Mechanical crushing to 80 order; Leaching liquor is prepared water by weight ratio: the ratio that edible refined rapeseed oil is 1: 3; Solid-liquid ratio is the ratio of 1: 4 by weight ratio, and lixiviate 6 hours, obtain the allicin oil finished product.
Embodiment 3: step is with 1, and the data difference: leaching liquor is prepared in water: the ratio that edible refined rapeseed oil is 1: 4, and solid-liquid ratio is 1: 3, lixiviate 10 hours, obtain the allicin oil finished product.
Claims (3)
1. a production method of extracting allicin oil from garlic, is characterized in that: select and remove the peel, clean garlic; Garlic after cleaning is smashed to pieces, dries, pulverizes; The lixiviate of water under high pressure oil mixed phase, leaching liquor is water by weight ratio: the ratio preparation that edible refined rapeseed oil is 1: 1～5, garlic and leaching liquor ratio by weight ratio are 1: 2～5, under the extracting differential pressure action formed at the high pressure rotor pump work, lixiviate is 5～12 hours, material with after squeezer squeezing lixiviate, separate thing liquid; Standing leaching liquor, allow its water, oil reservoir layering; Oil reservoir is through detecting, and is modulated into proportion 1.094～1.098g/l, index of refraction and in the time of 20 ℃ is 1.5501～1.5502 allicin oil; Wherein, garlic is dried and adopts the electric hot-air tunnel drier, and temperature, at 60～80 ℃, is dried rear mechanical crushing to 60～80 orders; The vacuum that the high pressure rotor pump work produces is-0.02～0.08MPa, and blowdown presssure is 0.1～0.6MPa.
2. a kind of production method of extracting allicin oil from garlic according to claim 1, it is characterized in that: dry and adopt the electric hot-air tunnel drier, garlic is dried 12-15 hour at 60～80 ℃ of temperature; Mechanical crushing to 60～80 orders: the vacuum pressure that the high pressure rotor pump work produces is-0.02～0.08MPa, and blowdown presssure is 0.1～0.6MPa.
3. a kind of production method of extracting allicin oil from garlic claimed in claim 1, it is characterized in that: the material with after squeezer squeezing lixiviate separates thing liquid; The garlic slag after extracted and water and water-soluble substances, interpolation ginger, capsicum, anise, fermented bean drink, cassia bark processing are deployed into the purpose compound flavour enhancer flavouring-soy-sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103844501A CN102511569B (en) | 2011-11-18 | 2011-11-18 | Production method for extracting allicin oil from garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103844501A CN102511569B (en) | 2011-11-18 | 2011-11-18 | Production method for extracting allicin oil from garlic |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102511569A CN102511569A (en) | 2012-06-27 |
| CN102511569B true CN102511569B (en) | 2013-12-11 |
Family
ID=46282876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103844501A Active CN102511569B (en) | 2011-11-18 | 2011-11-18 | Production method for extracting allicin oil from garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511569B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742802B (en) * | 2012-07-19 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Processing method of garlic product |
| CN105638779A (en) * | 2016-02-03 | 2016-06-08 | 陈翔 | Gardening herbicide |
| CN109198043B (en) * | 2018-09-10 | 2022-03-08 | 湖南常德九品福绿色食品有限公司 | Novel preparation method of garlic multipurpose oil |
| CN109430743B (en) * | 2018-10-31 | 2022-03-01 | 成都大学 | Low-fat egg yolk and preparation method thereof |
| CN111821286B (en) * | 2020-08-05 | 2022-10-25 | 湖南省天香生物科技有限责任公司 | Liquid invisible mask with broad-spectrum bacteriostasis and preparation method and use method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209278A (en) * | 1997-08-25 | 1999-03-03 | 赵同富 | Edible garlic oil and production method therefor |
| CN1336422A (en) * | 2000-07-27 | 2002-02-20 | 周自胜 | Refined garlic oil |
| CN1683332A (en) * | 2005-03-15 | 2005-10-19 | 中国农业大学 | Method for extracting garlicin |
| CN102067978A (en) * | 2009-11-20 | 2011-05-25 | 王德才 | Preparation process of garlic oil |
-
2011
- 2011-11-18 CN CN2011103844501A patent/CN102511569B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1209278A (en) * | 1997-08-25 | 1999-03-03 | 赵同富 | Edible garlic oil and production method therefor |
| CN1336422A (en) * | 2000-07-27 | 2002-02-20 | 周自胜 | Refined garlic oil |
| CN1683332A (en) * | 2005-03-15 | 2005-10-19 | 中国农业大学 | Method for extracting garlicin |
| CN102067978A (en) * | 2009-11-20 | 2011-05-25 | 王德才 | Preparation process of garlic oil |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102511569A (en) | 2012-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Jha et al. | Extraction of bioactive compounds from plant materials using combination of various novel methods: A review | |
| Stanisavljević et al. | Ultrasonic extraction of oil from tobacco (Nicotiana tabacum L.) seeds | |
| CN102766530B (en) | Method for extracting phospholipid-rich krill oil from Antarctic krill | |
| CN102586023B (en) | Method for extracting citrus pericarp essential oil | |
| CN102511569B (en) | Production method for extracting allicin oil from garlic | |
| CN102492537B (en) | Method for extracting krill oil from antarctic krill | |
| CN104001180B (en) | A kind of preparation method of marine alga natural antioxidant | |
| CN101143001A (en) | Method for extracting volatile oil and water soluble volatile component simultaneously | |
| CN102816638A (en) | Method for extracting phospholipid-rich krill oil from antarctic krills | |
| CN102093745B (en) | Method for extracting panchromatic capsaicin from chili and byproducts | |
| CN103126062A (en) | Method for extracting tobacco components | |
| CN107164075A (en) | A kind of production method of the cosmetic oil based on wintersweet | |
| CN101524099A (en) | Method of utilizing supercritical CO2 extraction technology to prepare primitive coconut oil | |
| CN105146462A (en) | Method for extracting Chinese prickly ash oil resin by ultrahigh pressure | |
| CN107177407A (en) | A kind of production method of the cosmetic oil based on U.S. rattan fruit | |
| CN110527582A (en) | A kind of consumption grease Environment-friendlyextraction extraction method | |
| CN104974194B (en) | A kind of extraction process of grape skin polyphenol | |
| CN105670797A (en) | Bergamot essential oil extraction method | |
| CN107201268A (en) | A kind of production method of the cosmetic oil based on moringa seeds | |
| CN106987308A (en) | A kind of production method of the cosmetic oil based on almond | |
| CN107459547A (en) | The coproduction separation method of various bioactivators in yolk | |
| CN101491607A (en) | Total triterpene compound extraction and separation method from apple and use thereof | |
| CN106978252B (en) | Method for extracting pumpkin seed sterol based on subcritical fluid and molecular distillation | |
| CN107022408A (en) | A kind of production method of the cosmetic oil based on papaya seed | |
| CN105265988A (en) | Preparation method of navel orange effervescent tablets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A production method of extracting allicin oil from garlic Effective date of registration: 20211124 Granted publication date: 20131211 Pledgee: China Everbright Bank Co.,Ltd. Shaoyang branch Pledgor: HUNAN FANTASY BIOTECHNOLOGY CO.,LTD. Registration number: Y2021980013051 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230303 Granted publication date: 20131211 Pledgee: China Everbright Bank Co.,Ltd. Shaoyang branch Pledgor: HUNAN FANTASY BIOTECHNOLOGY CO.,LTD. Registration number: Y2021980013051 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |